Raspberry sauce is a flavorful topping for ice cream, waffles, pancakes, pound cakes and other sweet treats. Variations on this recipe are published in a variety of sources, such as Martha Stewart Living, the Food Network and Taste of Home.

Prep time: 10 minutes

Cook time: 40 minutes

Ready in: 50 minutes

Ingredients:

2 cups to 2 pints of fresh or frozen raspberries

1/4 cup sugar

1 tbsp. lemon juice

2 tbsp. water

2 tbsp. cornstarch plus 1 tbsp. water

Prepare the raspberries

Mix the raspberries, sugar, lemon juice and water together in a small saucepan and toss to blend them.

Cook the sauce

Turn on the element to medium-low heat and cook the raspberry mixture until the berries start to release their juices.

Add the cornstarch

Mix the cornstarch and 1 tbsp. of water together until it is smooth and free of lumps. Stir it into the raspberry sauce. Although many recipes do not list cornstarch in the ingredients, it can help thicken the sauce.

To make a seed-free sauce, mash the berries through a sieve after cooking the sauce.